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Mr. Mace

Directions for the fineing the Raison wine

One ounce of [i]sing-glass to ten gallons of wine.
Then Boyle it in one quart of the wine untill its desolved, and let it
stand a night or two.
Then draw a quart more of the wine and heat it hott enough to dis-
-olve the jelly into a liquor.
Then whisk it well with a whisk into a froth, and tun it into the cask
thro a fine sive, and sturr it about in the cask; with a broom[stick]
slitt a cross at the end, and lett the bung lye open [] three or 4
night before you close it.
When it is bright bottle it which will be in about a fortnights time.

To Make the Raison wine

Pick the fruit from the large stalks, or any that are perish'd, [and] put
them into a mashing tub, and to every hundred weight of Raisons
pour on eighteen gallons of soft spring watter, cold. [Co]ver y[ou]r tub
and once a day stirr the raisons very well with the mashing staffe
or a strong stick, when it has stood for a fortnight, press it thro a
hair bag, in a press made for this purpose, or for want of such
in a cheese press. Then tun it into your vessell, and let the bung
be open, till it has done working, then stop it down close, and let
it stand about six months, after which fine it.

Half Vellvidore raisons, [and] half malaga makes very good wine
as also half Smyrna Raisons [and] half malaga, or each sort alone,
but for Elder wine the latter ^mixture^ is best, and we draw the juice of
the Ellder berrys by setting them in a pott in an oven, [and] then
press the juice from them, and Damsins slitt [and] a little water
put to them [] sett also in the over [and] press'd out, [and] we take two
parts of the Elder Juice [and] on of the Damsin [and] to every gallon of
wine put a pint of the juices when mix't,